Smoked and braised beef neck bone bourguignon on a Yukon gold mash. The marrow gravy split but the flavor was great

Smoked them for about 4 hours, them moved them into a braise with onions, garlic, carrots, thyme, rosemary, bay leaves, and a good Tuscan red.

I used the smoked pan drippings and marrow to make a gravy and served it over Yukon gold mashed taters with garlic bread.